Grilled Cheese Sandwich with Ricotta, Chicken + Fig
A grilled cheese sandwich with ricotta, chicken + fig does not just stop there. Oh no. Add mozzarella, bacon, fresh thyme and arugula and you’ve got a show-stopping grilled cheese!
Ingredients
- 1 cup part-skim ricotta cheese
- 6 ounce center cut, uncured bacon, cooked and crumbled
- 1½ teaspoon fresh thyme, minced
- 1 cup baby arugula (about 1 oz), packed, roughly chopped
- ¼ teaspoon fresh cracked black pepper
- ¼ teaspoon kosher salt
- 6 slices pain de campagne, or sourdough
- 3 tablespoon unsalted butter
- 6 ounce oven roasted chicken breast deli slices
- 5 to 6 ounce part-skim mozzarella, shredded
- 3 tablespoon fig jam, or preserves
Instructions
- In a medium bowl, combine the ricotta, crumbled bacon, thyme, arugula, pepper + salt.
- Butter one side of each slice of bread. Lay the slices, butter side down, in pairs on your work surface.
- Dividing ingredients equally between the 3 sandwiches, spread the ricotta mixture on 1 side of each pair. Layer chicken on top of the ricotta. Top the chicken with shredded mozzarella.
- On the other slice of each pair, spread 1 tbsp of fig jam. Place that on top of the sandwich, buttered side up.
- Preheat a cast iron, or nonstick, skillet over medium heat. Working in batches if necessary, transfer a sandwich to the skillet and cook for 3 to 4 minutes on each side, flipping carefully.
- To keep sandwiches warm, set them on a sheet pan in a 170° oven. Cut in half when ready to serve.½
Notes
This recipe makes 6 smaller sandwiches or 3 large. Calorie count is for 1 smaller sandwich.
Nutrition
Calories: 520kcal | Carbohydrates: 45g | Protein: 27g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1099mg | Potassium: 342mg | Fiber: 2g | Sugar: 6g | Vitamin A: 562IU | Vitamin C: 2mg | Calcium: 340mg | Iron: 3mg
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